My Halal Kitchen | Inspiration for Wholesome Living » By Special Diethttp://myhalalkitchen.com
with Yvonne MaffeiTue, 31 Mar 2015 03:08:14 +0000en-UShourly1http://wordpress.org/?v=4.1.1Spicy & Sweet Tropical Snack Mixhttp://myhalalkitchen.com/spicy-sweet-tropical-snack-mix/
http://myhalalkitchen.com/spicy-sweet-tropical-snack-mix/#commentsTue, 24 Mar 2015 01:39:56 +0000http://myhalalkitchen.com/?p=19597Snacks are so popular in America, and for good reason. Who doesn’t love something crunch, salty, even spicy any time of day? We work long hours, get hungry, don’t have a lot of time for complete meals, etc. etc. etc. The problem with snacking is that much of the pre-packaged options are filled with too much salt ...

]]>Snacks are so popular in America, and for good reason. Who doesn’t love something crunch, salty, even spicy any time of day? We work long hours, get hungry, don’t have a lot of time for complete meals, etc. etc. etc. The problem with snacking is that much of the pre-packaged options are filled with too much salt and sometimes even additives that are questionable at the very least. If you can’t pronounce it or if it sounds like something that came from a chemistry lab, should you really eat it?

That’s why I prefer to make my own snack mixes at home, sort of like making your own granola or trail mixes. You can buy the ingredients separately then mix at will. This keeps items fresher for longer (only opening up packages when you need them), and you know exactly what’s going into your mix.

I’ve made these before, slightly different, and this is a new one I particularly love because I have been craving spicy foods a lot lately. Since recipe testing for my new cookbook (insha’Allah), my taste buds have been all over the place, but I always go back to the spicy stuff. Also, dried fruits are almost always in my pantry and recently I was given two packages of dried mango from the Philippines that seemed too unique to simply eat alone. The ingredient that takes this snack mix to the next level, however, is the Bombay Spice Crunchy Chickpeas by Saffron Road.

There’s simply no other snack on the market that I know of or like that is quite like it- crunchy and spicy and good enough on their own, they’re really what makes this snack mix special. Mixed in with the sweetness of coconut, banana, mango, and pineapple and the additional salty and crunchy texture of peanuts, and you’ve got a great on–the-go snack or something you can munch on at your desk or at home. I particularly love it with a glass of tea, or some sort of Indian-spiced chai.

Here’s what you need to make it- and it takes literally under two minutes to do this:

Dried mango. I used two types- ‘green’, which has a yellow flesh and the more common one with the deeper orange colored flesh. You can typically find these anywhere, too, but head to an Asian grocery store for some of the more interesting varieties. The ones I’m using come from Profood International, but more specifically they are Philippine mangoes.

I use kitchen shears to cut both up, as the green ones are quite lumpy and the orange ones too long for this dish unless cut.

These are the dried ‘green’ mangoes, which obviously look more yellow.

I also add dried banana- you can find these salted or unsalted, your preference. I like my snacks salty, but that’s just me. Same goes for the peanuts, if they’re salted (not pictured).

Coconut flakes are so lovely in this mix. If you get the large flakes, they smell heavenly and really go incredibly well with the heat of the Bombay Spice Crunchy Chickpeas, which aren’t too hot, in my opinion. I don’t have a super high tolerance for hot foods, so I’d call the heat pretty mild in those.

I love the softness in the texture of ‘dried’ pineapple, as the center should still be pretty chewy. I don’t get the kind with added sugar on top, but if that’s what you like, go for the ‘candied dried pineapple’.

There’s no particular order in which to mix everything together, but I like to start with the dried fruits on the bottom and put the chickpeas on top since they have all that spice and then fold it all into the rest of the ingredients- sort of like when you add blueberries to a muffin mix and you don’t want the blueberries to run through the batter, so you gently fold them into the rest.

Then it should end up looking like this.

You can serve in one big bowl, of course, or in several individual ones.

For evening or work-at-home snacks, I love to put these in small bowls for each person to enjoy.

With a cup of tea, of course.

How do you like this snack idea? Is it something you would try? What other Saffron Road Crunchy Chickpea would you use instead, if any?

In one large bowl, mix all ingredients. Start with the dried fruit and top with the Bombay Spice Chickpeas then gently fold in to the rest of the ingredients. Mix and serve in one large bowl or individual bowls for easy snacking. Store in a sealed bag or glass container for up to two weeks.

]]>http://myhalalkitchen.com/spicy-sweet-tropical-snack-mix/feed/0Creamy Mashed Potatoeshttp://myhalalkitchen.com/creamy-mashed-potatoes/
http://myhalalkitchen.com/creamy-mashed-potatoes/#commentsFri, 28 Nov 2014 15:56:07 +0000http://myhalalkitchen.com/?p=18949I can’t remember the last time we had mashed potatoes from a box. Just the thought of it brings to mind the empty feeling I get from any foods that are simply a semblance of real food. I know it’s convenient, economical and sometimes the only option for people, but perhaps if we looked to ...

]]>I can’t remember the last time we had mashed potatoes from a box. Just the thought of it brings to mind the empty feeling I get from any foods that are simply a semblance of real food. I know it’s convenient, economical and sometimes the only option for people, but perhaps if we looked to our grandparents and those before them and how not everything they made from scratch in their kitchens was difficult, messy and unworthy of our time. In fact, a recipe for mashed potatoes is one of those things that you learn how to make once or twice and you’re good for life. Never be intimidated by the process of boiling, peeling and mixing- and there definitely is no need for fancy gadgets like the one I’ve used below- a simple hand masher will do the trick just as well.

Here goes…

Maybe the most difficult part is peeling the potatoes. If that is too cumbersome, make it a rustic mashed potatoes dish and leave the peels on (just make sure you scrub the surfaces very clean before boiling). I also add a couple parsnips to the mix just because I like the added texture they give to the potatoes, but if you don’t have them or don’t want to use them, just leave them out altogether.

For 3-5 pounds of potatoes, I place peeled and quartered potatoes in a large Dutch oven of salted boiling water and cook on medium-high for about 30 minutes.

Simply stick a knife or fork into the potatoes to test their softness.

Drain immediately and let them cool a bit.

*At this point, you can even leave them in the fridge, covered, overnight and work on the next part when you’re ready. The only difference here is that you should reheat the potatoes (i.e. in the microwave) before making additions and mixing it all together.

Next, either place the potatoes in a large bowl or in your stand mixer (you can do this in parts if you have a large amount here like I did. Add salt and pepper generously but if you’re also going to top with gravy, you may want to hold back a little on the salt.

Next add the sour cream. I use whole milk sour cream, just my preference as any other type makes the potatoes watery, in my opinion.

And the whole milk (for the same reason). I always warm up the milk because I don’t like cold milk in warm potatoes. Also add softened butter, unsalted so you can control the amount of salt overall.

Use the paddle attachment for the stand mixer if you’re using that appliance.

With the stand mixer, you should be able to reach a desired consistency within 30 seconds on medium-high. Always be careful not to over mix, as the potatoes will become gluey.

]]>http://myhalalkitchen.com/creamy-mashed-potatoes/feed/5Creamy Zucchini & Potato Souphttp://myhalalkitchen.com/creamy-zucchini-potato/
http://myhalalkitchen.com/creamy-zucchini-potato/#commentsFri, 03 Oct 2014 02:26:38 +0000http://myhalalkitchen.com/?p=18542I absolutely love, love, love this soup. I’ve been told it’s like a broccoli cheddar soup without the broccoli or the cheddar. I think my guests are referring to the texture, which is thick and creamy, made possible by the starch in the golden and silky Yukon potatoes that are used here. Of course the ...

]]>I absolutely love, love, love this soup. I’ve been told it’s like a broccoli cheddar soup without the broccoli or the cheddar. I think my guests are referring to the texture, which is thick and creamy, made possible by the starch in the golden and silky Yukon potatoes that are used here. Of course the half and half adds a whole lot of that rich cream, but you can also replace that with whole milk instead.

Creamy Zucchini & Potato Soup

2014-10-01 16:11:21

Serves 4

Pretty thick and totally homemade, this dish is a perfect way to cozy up to something delicious on those 'soup and sandwich' days you look forward to.

Add the onions and sauté until translucent. Add the onions and combine well. Add the milk then reduce the mixture to a simmer.

After 10 minutes on low heat, remove the pan from the fire and use a hand blender to combine all of the ingredients well. Once the potatoes have been fully blended, stop or else the mixture will turn 'glue-y' from the potato starch.

Bring back to low heat and continue to simmer for a few more minutes to warm back up.

Serve hot with a pat of butter or olive oil and freshly chopped herbs, if desired.

]]>http://myhalalkitchen.com/creamy-zucchini-potato/feed/0Nut-Filled Dates with Melted Chocolatehttp://myhalalkitchen.com/stuffed-dates-chocolate-pistachios/
http://myhalalkitchen.com/stuffed-dates-chocolate-pistachios/#commentsSat, 27 Sep 2014 17:47:26 +0000http://myhalalkitchen.com/?p=18245I’m working with IFANCA (Islamic Food and Nutrition Council of America) on their upcoming Halal and Healthy workshops around the Chicagoland area where I’ll be conducting food demos on four different recipes, all super simple and all using halal-certified products. These uber delicious Medjool dates stuffed with almonds and topped with melted chocolate and pistachios ...

These uber delicious Medjool dates stuffed with almonds and topped with melted chocolate and pistachios are just just one of four recipes I’ll be making and our audience tasting at each workshop.

If you can’t be at any particular workshop, you can still enjoy the flavors, the simplicity of the process and see which halal-certified products can be used to make it. Start out with simple ingredients: Godiva chocolate bar (I like anything above 70% cacao), Medjool dates, whole almonds, and pistachios to top it off.

You’ll need to make a double boiler by placing a heat-safe bowl over a pot of boiling water. The chocolate will go into the bowl to melt instead of ‘cooking’ at the bottom which can separate the solids and even burn the chocolate.

Before starting, I suggest taking the pit out of the dates. Once the chocolate is melted, it sets rather quickly so you want to be ready to drizzle away.

Just place the almond inside in the same place where the pit was.

Get the water boiling, then turn it to low before adding the bowl where the chocolate will go.

Add the chocolate by breaking it into pieces first- it’ll melt faster and easier that way.

Chop up the pistachios as you wait a bit for the chocolate to melt (or do this ahead of time, too).

Back to the melting chocolate, I add a little milk sometimes if I can see that I may need more of the melted chocolate- this helps to extend it and makes it more milky, especially if you’re not into purely dark chocolate.

Get out all the lumps. If you’re using chocolate with almonds, you have to see beyond the lumps to know when it’s smooth enough. Just stick to a texture you prefer and like. Keep whisking until you get there.

Drizzle away.

Add the chopped pistachios on top. Serve immediately or chill and serve when you’re ready. Just cover them in the meantime.

For more information about the locations, dates and times of the workshops, please visit the IFANCA Facebook or Twitter pages. Of course I’ll be sharing on the My Halal Kitchen Facebook and Twitter pages, too. We’d love to see you in person!

Wash and dry the dates and remove any pits, but do not break the dates apart. Stuff each date with just one almond.

On a serving platter, arrange the stuffed dates.

In a small saucepan over medium heat, melt the entire bar of chocolate, stirring continuously to prevent burning.

Once the chocolate is completely melted, immediately drizzle over the dates then add a few chopped pistachios to the top. Serve immediately.

Notes

If make-ahead preparation is necessary, stuff the dates and keep refrigerated. When ready to make and serve, remove the dates and bring to room temperature. Melt the chocolate and finish the recipe as instructed.

]]>http://myhalalkitchen.com/stuffed-dates-chocolate-pistachios/feed/7Crunchy Party Mixhttp://myhalalkitchen.com/crunchy-party-mix/
http://myhalalkitchen.com/crunchy-party-mix/#commentsSat, 27 Sep 2014 17:39:09 +0000http://myhalalkitchen.com/?p=18358I’m working with IFANCA (Islamic Food and Nutrition Council of America) on their upcoming Halal and Healthy workshops around the Chicagoland area where I’ll be conducting food demos on four different recipes, all super simple and all using halal-certified products. This snack mix, which is great fpr parties, is just one of four I’ll be ...

]]>I’m working with IFANCA (Islamic Food and Nutrition Council of America) on their upcoming Halal and Healthy workshops around the Chicagoland area where I’ll be conducting food demos on four different recipes, all super simple and all using halal-certified products.
This snack mix, which is great fpr parties, is just one of four I’ll be making and our audience tasting at each workshop.
If you can’t be at any particular workshop, you can still enjoy the flavors, the simplicity of the process and see which halal-certified products can be used to make it.

For more information about the locations, dates and times of the workshops, please visit the IFANCA Facebook or Twitter pages. Of course I’ll be sharing on the My Halal Kitchen Facebook and Twitter pages, too. We’d love to see you in person!

]]>http://myhalalkitchen.com/crunchy-party-mix/feed/1Flatbread Triangles with Cheese and Fresh Veggieshttp://myhalalkitchen.com/flatbread-triangles-cheese-fresh-veggies/
http://myhalalkitchen.com/flatbread-triangles-cheese-fresh-veggies/#commentsSat, 27 Sep 2014 17:03:50 +0000http://myhalalkitchen.com/?p=18353I’m working with IFANCA (Islamic Food and Nutrition Council) on their upcoming Halal and Healthy workshops around the Chicagoland area where I’ll be conducting food demos on four different recipes, all super simple and all using halal-certified products. These flatbread triangles, great kid-friendly snack, is just one of four I’ll be making and our audience ...

]]>I’m working with IFANCA (Islamic Food and Nutrition Council) on their upcoming Halal and Healthy workshops around the Chicagoland area where I’ll be conducting food demos on four different recipes, all super simple and all using halal-certified products.

These flatbread triangles, great kid-friendly snack, is just one of four I’ll be making and our audience tasting at each workshop.

If you can’t be at any particular workshop, you can still enjoy the flavors, the simplicity of the process and see which halal-certified products can be used to make it.

For more information about the locations, dates and times of the workshops, please visit the IFANCA Facebook or Twitter pages. Of course I’ll be sharing on the My Halal Kitchen Facebook and Twitter pages, too. We’d love to see you in person!

Use a pair of kitchen scissors or shears to cut each piece of flatbread into eight even triangles.

Arrange a serving platter with all of the bread pieces then place a small piece of baby lettuce or arugula on top. Add one square slice of cheese on top and then add a sliced tomato or cucumber. Keep in place with a toothpick, if necessary.

]]>http://myhalalkitchen.com/flatbread-triangles-cheese-fresh-veggies/feed/1Cucumber, Red Onion, and Avocado Saladhttp://myhalalkitchen.com/cucumber-red-onion-avocado-salad/
http://myhalalkitchen.com/cucumber-red-onion-avocado-salad/#commentsFri, 12 Sep 2014 06:21:09 +0000http://myhalalkitchen.com/?p=18213 At the time I made this recipe, it still felt like summer. Two short days later, it feels like we skipped right to Autumn and possibly on the verge of winter. Oh well, I’ll eat avocados at any time of year and when mixed with cucumbers and red onions, it reminds me of summer days. ...

Two short days later, it feels like we skipped right to Autumn and possibly on the verge of winter. Oh well, I’ll eat avocados at any time of year and when mixed with cucumbers and red onions, it reminds me of summer days. At least the cucumbers I’ve had to save in my garden can be put to good use still…and for just a little while longer.

Combine all ingredients, unless making the salad ahead of time. If preparing to serve later, place the olive oil and salt at the bottom of the salad bowl or plate. Top with all the other ingredients except the lime, which should be added and combined just before serving.

]]>http://myhalalkitchen.com/cucumber-red-onion-avocado-salad/feed/1Stewing Summer Vegetableshttp://myhalalkitchen.com/stewed-summer-vegetables/
http://myhalalkitchen.com/stewed-summer-vegetables/#commentsSat, 02 Aug 2014 08:28:16 +0000http://myhalalkitchen.com/?p=17944This isn’t really a formal recipe post but more of a suggestion for what you can do with summer veggies- stew them in herbs, oil and their own wonderful juices. Read on to find out how. Use a large saute pan to heat some oil, then add freshly cut vegetables such as zucchini, other types of ...

]]>This isn’t really a formal recipe post but more of a suggestion for what you can do with summer veggies- stew them in herbs, oil and their own wonderful juices. Read on to find out how.

Use a large saute pan to heat some oil, then add freshly cut vegetables such as zucchini, other types of squash, tomatoes, beans and garlic. Add fresh herbs, if you have them otherwise use dried- plus salt and pepper. Once they’re slightly browned, cover the pan and let them cook in their juices on low heat, also known as ‘braising‘.

After about 10-20 minutes, you’ll have lovely soft vegetables that can be added to rice or pasta or eaten on their own with some yogurt. It’s one of the many wonderful ways to enjoy the summer harvest, especially when there’s such an abundance of it, masha’Allah.

]]>http://myhalalkitchen.com/stewed-summer-vegetables/feed/3Summer Eggplant Souphttp://myhalalkitchen.com/summer-eggplant-soup/
http://myhalalkitchen.com/summer-eggplant-soup/#commentsWed, 18 Jun 2014 07:26:34 +0000http://myhalalkitchen.com/?p=16995Do people ever question certain foods you like to eat or drink in the summer? Not the winter, but just the hot summer time. They might say things like, ‘How can you eat that (insert said food/drink) when it’s so hot outside?” No one ever really questions you when you have a big bowl of ice cream ...

]]>Do people ever question certain foods you like to eat or drink in the summer? Not the winter, but just the hot summer time.

They might say things like, ‘How can you eat that(insert said food/drink)when it’s so hot outside?” No one ever really questions you when you have a big bowl of ice cream in the dead of winter, just because you wanted it, right?

Well, that’s why I’m going to talk about soup.

In the summer.

Because it’s a good idea.

Especially during Ramadan.

And here are a few of my reasons why:

They’re hydrating- hello, lots and lots of liquid!

If you use broths, they’re chock full of vitamins, minerals and more nutrients than what you get by just using water

A warm bowl of soup isn’t bad for you just because it’s not freezing cold outside. Besides many vegetarian soups are great even when served at room temperature or chilled. Think gazpacho!

When breaking the fast, a small cup or bowl of soup can help your body ease into eating food again. Going straight to your stomach, it actually prepares it for the next thing you feed it.

Soups are a great extender- it can feed a lot of people with fewer ingredients, making it an economical dish that is perfect for large families or hosting large amounts of people.

Soups help your weekly menu, a LOT. Why? Because all you have to do is make a huge pot of of it and a family of four to six can have it for at least a couple of days. Most soups also freeze well.

I’m a fan of soups, especially vegetarian ones so I may be a bit biased on the taste of it all, but the truth is that soups are a great accompaniment to main meals for all of the above reasons. The trick really is getting the base flavor done right, which all depends on what you want your soup to taste like, in terms of type of cuisine.

This soup I’m showing you how to make here is more of a Mediterranean style soup, but much of the ingredients grow in my Illinois backyard during the summer, so it can very well be an all-American summer soup recipe, too. What I love about it is that it’s vegetarian, so it can be eaten at room temperature and still taste good, and you can tweak it in all sorts of ways to make it different, make it your own.

It starts out with the basic base of almost every good soup: olive oil (or some kind of healthy oil), onion, garlic. Adding the peppers makes it a little more unique and could almost add a Latin flair if it were not for the eggplant.

If you were going for an Asian flavor, you might use sesame oil as a base; for a South Asian flavor you could try adding fresh ginger to the garlic and onion base; for something more Italian, add tomatoes/tomato paste, or even a mix of celery/carrot/onion- also known as mirepoix.

I chop up everything quite small in this recipe because vermicelli noodles (aka: “fideos” in Latin circles) are chopped and small, too. I don’ t want the veggies to overpower that; I want them to match.

Add olive oil, about 1/8 cup which equals 2 tablespoons.

Did you know that those handy small measuring cups make it super easy to measure out the commonly-called-for 2 tablespoons?

Once the oil is hot but not burning, of course, I add the onions. Don’t let them brown too much. Add the red peppers.

And the green ones. Or vice versa. It doesn’t matter which color goes in first, at least not to me.

Add the eggplant and the garlic. I don’t like garlic to burn- it turns dishes bitter when that happens. Instead, I always try to add it with another cushion- in this case, that’s the soft eggplant.

Next, add the freshest dried herbs you can find. I recognize that’s an oxymoron. But, it’s true. Find the best dried spices because they’re most pungent. I picked mine, let them dry out for three days in my kitchen and they were perfect. All I had to do was crush them. It’s a mix of about one to two tablespoons of basil, oregano and mint. Add sea salt and black pepper, to taste.

That should cook down and absorb all the oil, then you’ll add the best feature of the recipe, which is a low-sodium, all vegetarian and very rich vegetable broth. I use the Saffron Road brand because it’s not only what I trust to be good, it’s also halal- no added gelatin for sure, and the ingredients are pure quality. There’s a huge difference between adding water, good broth and really poorly made broth to a soup.

I use one entire box for this soup.

Look at how deep and complex the colors of the soup are.

Let it come to a boil and then reduce the heat to a simmer for about 30 minutes.

Then add the fideos/vermicelli (about 1 and 3/4 cups).

Let them cook until fully softened, about 5-7 minutes.

At this point, I add about one cup of water just because I’m trying to reach the consistency that my family and I prefer. If you feel like you don’t need any extra liquid, just continue cooking. Be aware, however, that the fideos/vermicelli noodles will expand and leave you less liquid than was there before. Adjust for salt and pepper, as needed.

Serve warm or hot, depending on how you like it.

Variations include adding tomato to the base, as well as adding small strips of chicken or beef for protein.

Have I convinced you to have soup throughout the summer, especially during Ramadan?

UPDATE:

The winner of this giveaway is Maritza Maritza. Please contact us as soon as possible with your full name, address and phone number!

If so, tell me what you would make with the Saffron Road Culinary Classic Vegetable Broth in the comments below and you could be eligible to win this lovely gift basket by Saffron Road, full of goodies such as their globally-inspired Simmer Sauces, the Culinary Classic Vegetable Broth I just showed you all about, an apron to keep you tidy in the kitchen, a bag of their crunchy chickpeas (which are nonGMO, by the way) and some coupons.

Add the onion and saute until translucent, but not longer than that. Add the green pepper and red pepper and continue to saute until all of the peppers are softened. Add the eggplant and garlic, mixing in the oil and other ingredients completely. Add the herbs, salt and pepper.

Pour in the broth and bring the mixture to a boil, then slowly reduce heat. Cook for 30 minutes on low, uncovered. Adjust for salt and pepper.

Add the fideos/vermicelli noodles and one cup of water. Let cook for about 5-7 minutes or until noodles are completely softened.

Remove from heat and serve immediately or when dish is lukewarm. Serve with a bit of Parmesan cheese and rustic bread, if desired.

Notes

*Noodles will thicken once the soup sits for a time and/or it is refrigerated. You can easily add more broth or water to bring it back to the preferred texture. Adjust for salt and pepper, as needed.

]]>http://myhalalkitchen.com/summer-eggplant-soup/feed/43Beet, Apple and Orange Juice Recipehttp://myhalalkitchen.com/beet-juice-recipe/
http://myhalalkitchen.com/beet-juice-recipe/#commentsWed, 07 May 2014 18:10:10 +0000http://myhalalkitchen.com/?p=16604I’m simply amazed at how much everyone absolutely loved this ever so simple recipe for fresh beet juice, made with only three (four if you include water) ingredients. It is the simplest drink recipe to make and so good for you. See the recipe below.

]]>I’m simply amazed at how much everyone absolutely loved this ever so simple recipe for fresh beet juice, made with only three (four if you include water) ingredients. It is the simplest drink recipe to make and so good for you. See the recipe below.